Chicken Tortellini Soup

I’ve tried making tortellini soup before, but it never turned out quite right.  Maybe because I’ve always only guessed at a recipe.  Also, we figured out this time around that fresh tortellini (or even frozen) works much better than dry.  Anyway, Bud’s girlfriend has a great family recipe which she made for us last week.  She has agreed to let me share it with my readers (thank you Willow!!)

chicken tortellini soup (1)

Ingredients:

1-2 Tbsp. butter

1 large clove garlic, minced

1 large shallot, diced

2-3 yellow baby bell peppers, chopped

2-3 small potatoes, cut into 1 inch cubes

1 container (approx. 20 oz.) refrigerated tortellini

1 can (16 oz.) cannellini beans (white kidney beans)

2 qts. chicken broth ( I used the broth I made from my poached chicken recipe)

fresh basil

1/2 cup shredded mozzarella

Directions:

Saute’ garlic and shallots in butter over medium heat until translucent.  Add potatoes and pepper.  Saute’ five more minutes.  Add chicken broth. Stir over high heat, until the mixture reaches a boil.  Add tortellini and white beans.  Return to a boil and cook for about 3 minutes, or until tortellini is tender.  To serve place a few basil leaves plus 2 Tbsp. shredded mozzarella in the bottom of each individual bowl, then cover with hot soup.

chicken tortellini soup recipeEnjoy!!

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